top of page

Innisfaire Recipes

Ted's Famous Blueberry Muffins

1 Box Krusteaz Blueberry Muffin Mix

3 eggs

1/3 cup Extra Virgin Flavored Olive Oil

1/2 cup water

1 cup fresh blueberries

Preheat oven to 400 degrees.  Mix all ingredients together, except fresh blueberries.  Add 12 fresh blueberries to each extra large muffin.

Bake 20 - 25 minutes.  Yield 6 large muffins.

Fresh Fruit in Season
Enjoy fresh fruit, in season, from our local orchards and farms!
Marie's Favorite: Broiled Potatoes

Slice potatoes into thin slices, 2 for each person. Add onion to taste. Cover with Extra Virgin Flavored Olive Oil. Season to taste with Kosher Salt.

Broil on low- broil until potatoes are browned around the edges, about 5 minutes.

Aunt Isabel's Perfect Pancakes
Ted spent a lot of nights at his Aunt Isabel's house.  She had a large family, including two sons who were Ted's age.  Mornings, she wanted everyone to eat a nutritious breakfast.  Everyone loved her pancakes. She experimented, adding various cheeses to pancakes, hoping to increase the amount of protein for her growing brood.  She came up with an amazing recipe:  pancakes with cottage cheese!  
Ted, his cousin Lisa, and Lisa's daughter, Sarah, still have fond memories of Aunt Isabel's Perfect Pancakes. We hope you will, too!  
2 cups Original Bisquick Mix
2 teaspoons Baking Powder
2 tablespoons Extra Light Olive Oil
1 teaspoon Vanilla
1 cup milk
2 eggs
1 cup large curd cottage cheese
Mix together all ingredients and cook 'em up on the griddle.  Serve hot with lots of melted butter and maple syrup.
 Eggs McInnisfaire
English Muffins  (1 per person)
Eggs (1 per person)
Heavy Whipping Cream (1/4 cup per egg)
Sliced Tomatoes
Ham, Bacon, or Canadian Bacon
Shredded Mozzarella Cheese (2 tablespoons per person)
Diced Green Onions
Butter  (1 tablespoon per person)
Melt the butter while you are toasting the English Muffins.  Spread the melted butter on the toasted English Muffins, and set aside.
Mix the eggs and heavy whipping cream with a whisk.  Scramble on low heat.
Broil the ham, bacon, or Canadian Bacon to well-done.
Layer the mozzarella cheese on the top and bottom of the English Muffin.
Add the meat, scrambled eggs, tomato slices, and green onions.
Cap the English Muffin, and serve as a sandwich.  It's really delicious!

Cream Cheese No Roll Pie Crust
½ C Cream Cheese
½ C Softened Butter 
¾ C Cake Flour
¾ C All Purpose Flour
¼ C Sugar
½ t salt
Butter mini-pie pans.
Mix together Cream Cheese and Butter in food processor. 
Mix in Sugar.
Mix Flours and salt in a separate bowl. Add to Butter Mixture and mix well in
food processor.
Press pie crust into mini pie pans. Prick crust with fork to prevent bubbling.
Bake at 350 degrees F for 10 minutes.
Use or freeze for future use.
Yield: 8 mini pie crusts.

Basic Egg Mixture for Quiche
6 eggs
1 ½ C Heavy Whipping Cream

Spinach Bacon Quiche
½ lb crisp bacon
½ lb frozen spinach
1 clove minced garlic
2 T olive oil
Sun Dried Tomatoes
¼ C minced onion, sautéed in olive oil
2 T Kosher Salt
8 oz goat cheese
8 slices Baby Swiss Cheese
Line the bottom of the pie crust with bacon.
Defrost frozen spinach in microwave. Drain well with paper towel.
Mix olive oil, garlic, salt, sun dried tomatoes, and onion with the spinach.
Layer spinach on top of bacon.
Sprinkle goat cheese on top.
Cut Swiss cheese into thin sections, and place on top of goat cheese.
Slowly pour Egg/Quiche Mixture over each mini pie, allowing it to absorb 
through the layers.
Bake at 350 degrees F for 40 minutes.

Yield 6 mini quiches

Lemon Dill Asparagus Quiche
1 clump of asparagus, cut into small pieces
LemonPepper to taste
2 T Kosher Salt
1 clove minced garlic
2 T Dill
2 T olive oil
8 oz goat cheese
8 slices Baby Swiss cheese

Sautee or broil the asparagus in Extra Virgin Tasting Olive oil, with garlic, salt, lemon pepper, and dill.
Line the bottoms of the mini pie crusts with asparagus.
Layer with goat cheese.
Cut Swiss Cheese into thin sections and layer on top of each pie.
Slowly pour Egg/Quiche Mix on each pie.
Bake at 350 degrees for 40 minutes.

Yield 6 mini quiches

Meditteranean Vegetable Quiche
16 thin tomato slices
16 small green pepper slices
16 small red pepper slices
16 sliced Calamata olives
16 thin onion slices
16 thin mushroom slices
1 clove minced garlic
2 T Kosher salt
2 T Extra Virgin Tasting Olive oil
8 leaves of fresh basil
8 ounces of goat cheese.
8 slices Baby Swiss Cheese

Broil all items on a cookie sheet with olive oil and seasonings until tender.
Each baby quiche gets 2 of each item, above.
Cover each quiche with goat cheese.
Slice Baby Swiss Cheese into small pieces, and layer on top.
Slowly pour Egg/Quiche Mixture over each pie.
Bake at 350 degrees F for 40 minutes.

Yield 6 mini quiches

Broccoli Cheddar Quiche

Use chopped broccoli cooked in extra light olive oil, lightly salted with sea salt, with shredded cheddar cheese, in place of other ingredients.

Grumpy's Homemade Granola


6 cups rolled oats

1 tsp ground cinnamon

1/2 tsp kosher salt

2/3 cup  honey

1/2 cup melted butter

2 tsp vanilla extract

1 cup dried cherries

1 cup chopped Adcock Pecans

1 cup chopped coconut 

Preheat Oven to 300 degrees.  

Mix together oats, cinnamon, and salt.  Set aside.

In another bowl, mix together the honey, butter, vanilla extract, cherries, pecans, and coconut.

Pour the honey mixture over the oats, and stir thoroughly.

Spread evenly on two cookie sheets covered with parchment paper.

Bake for 15 minutes.  Stir.  Bake 5 -- 10 more minutes, until granola is golden brown.  


Store in a covered container outside the refrigerator.

Serve with vanilla yogurt.

Yield 9 cups Granola

Cherry Crumb Pie
Fresh from the 


bottom of page